In this recipe video we’ll show you how to grill Ribeye on a charcoal grill…it’s an EASY recipe that results in TENDER Ribeye steaks EVERY. SINGLE. TIME.
GRILLED RIBEYE STEAK RECIPE VIDEO
- Hey everybody, I'm Joey and today we're grilling rib eye steak. This tasty cut can be found on menus of the best steakhouses across the U.S., but you can make it right at home. Follow me. Today, we're cooking this rib eye steak on the Kettle grill. This rib eye steak is also known as the Delmonico steak, named for the 19th century New York City restaurant that made it famous. It's also called the rib steak, the cowboy steak, and the Tomahawk steak. This cut of beef comes from a larger cut known as the standing rib roast, which you might recognize as prime rib. That's right, it's the exact same thing. Now this is boneless, but this cut can be served either boneless, or bone-in, and because the beef rib is so big, it makes for a really cool presentation when it's served with that full bone intact, that's called the Tomahawk steak, and it looks absolutely incredible, but at the end of the day, it's just a rib eye on a really long bone. So, we're gonna go ahead and season this, just straight Kosher salt, and go ahead and apply it liberally to both sides, and black pepper. Really simple. So, now, follow me as we throw this on the grill. Alright, now we're ready to get cooking. The very first thing you need to do is get the grill nice and hot. This has been sizzling here for about 20 minutes. The next thing I'm going to do is just get a little olive oil on these grates to make sure the steak does not stick. Get a paper towel, a little bit of olive oil on it, and just rub it right across, but be careful if the flames are coming up you don't want your towel to catch on fire. Now, it's time to throw on the steak. I know I say it every video, but make sure you let your steak rest for at least 20 to 30 minutes prior to cooking. It's the smallest step that can make the biggest difference to ensure that you cook quality steaks, every single time. So, we'll go ahead and get this on the grill, and we're gonna let it cook for about 90 seconds, maybe up to two minutes, and we're gonna rotate it at 45 degrees, try to get those nice grill marks on it. This is a fatty cut of beef, so if you start to get some flare ups, that will burn your steak. So, if that happens, just go ahead and throw the dome down with the grate totally open, and that will prevent it from burning. Okay, it's been down for two minutes, so I'm just gonna turn it at 45 degrees. As you can see now, we're starting to get some flare ups, so I'm gonna go ahead and throw this lid on for the next two minutes. Okay, this steak has been down for four minutes, we're gonna go ahead and give it a flip. We're still getting a lot of flare ups, so I'm going to go ahead and throw this lid back down. Okay, so now, we're going to rotate for another 45 degrees. As you can see, we're getting those flare ups, so let's put the lid back down, try cool down that fire a little bit. Okay, this steak has been on for about seven minutes, and I can tell by feeling it that it's time to come off. Now, the feel method does work if you're experienced at cooking steaks, but remember you can never go wrong with an instant read thermometer. Also, remember that thicker steaks are gonna require more cooking time, and a really thick steak may even require some level of indirect heat to get it cooked all the way through, but let's take this inside and see how it turned out. Okay, this steak has been resting for about five minutes, so let's cut it open and see how it looks. Alright, look at that, it's a perfect medium temperature. If you ask any butcher what their favorite steak is, most will tell you it's a rib eye, because the results are just tremendous, and as you can see, it's incredibly easy to make yourself right at home. Our motto at Red Meat Lover is, cooking meat, made easy, and we strive to share simple tips, and tricks that you can use right at home. If you like our video, please give us a thumbs up like, or even better, subscribe to our channel for future updates. It's the big red button right below the video, you can't miss it, and it will only take just about a second, and remember, do not bake this rib eye steak, or it will taste kinda fake, you're gonna keep it real when you throw it on the grill. We'll see you next time.
HOW TO GRILL RIBEYE ON A CHARCOAL GRILL
In today’s recipe video, we’re going to show you how to grill a tender Ribeye steak on a charcoal grill. Ribeye steak can be confusing because it is sometimes known as the Delmonico, named for the 19th century New York City restaurant that made it’s famous…. and confusingly also called the Rib Steak, Cowboy Steak, and Tomahawk Steak. There’s some minor differences but, it’s all basically the same cut of beef.
However, you may also recognize the flavorful and popular Ribeye steak because it a sliced from a larger cut of beef known as a Standing Rib Roast…which is also known as “Prime Rib” ….it’s the same thing (picture multiple Ribeye Steaks lined up side by side) only the Ribeye Steak is sliced from the Prime Rib before it is cooked. Also, quick tip, Prime Rib doesn’t mean it’s graded as prime beef.
Ribeye steaks can be cut bone-in or boneless. You can cut the bone to match the size of the steak…..or, because beef ribs are so large, you can serve a full bone in Ribeye with the entire bone in-tact….this is called a Tomahawk Steak (pictured below). The presentation on this is just so awesome, just incredible. But it’s just a Ribeye, on a really long bone.
- We are grilling Ribeye Steaks….so, yep, you’re gonna need a few of those. I like mine cut 1-1.25 inches thick.
- Kosher Salt
- Ground Pepper
The Ribeye steak doesn’t need much seasoning because it is a fatty cut of meat which adds a lot of flavor compared to a Filet Mignon. If you’re looking to turn up the flavor profile, try our Big Tasty Steak Rub instead!
As you will see in this recipe video, the first thing we need to do is fire up the grill. Let it get nice and hot. Make sure you let the grill sizzle at a high temp for about 10 minutes, until all the charcoal is mostly white white.
I say it every video, but remember to let your steak rest 20 – 30 minutes before cooking…it’s the smallest step that will make the biggest difference in achieving the right temperature.
Next, you’ll need to season your Ribeye steak – just kosher salt & pepper. And be sure to season it liberally.
Get a little olive oil on the grill to prevent the steak from sticking.
Place the Ribeye steak on the grill for 1.5-2 mins, then rotate 45 degrees to get nice grill marks and let sear another 1.5-2 mi. The exact timing all depends on the temp of fire and the size of the steak. As a tip, I try to get my fire as hot as possible – try for 600 degrees F.
This is a relatively fatty cut of meat and can char / burn easily. If you get too many flare ups, put lid on the grill until the steak is ready to be flipped.
Once you have the great sear marks, flip the steak and repeat the process. This steak in this recipe video is about 1” thick…remember, thicker steaks will require longer cook times. If you get a really thick steak over 1.25 inches thick, it may require indirect heat to avoid burning.
RIBEYE STEAK GRILL TIME
Once it’s cooked for a total of about 6 – 8 minutes it will be done. Remember, you can never go wrong with an instant read thermometer to ensure it’s cooked to the desired temp. If you’re not sure of the meat temperatures for rare, medium, etc, then check out our Meat Temperature Guide – Refrigerator Magnet. It’s a great tool to have in the kitchen while you cook!
TENDER RIBEYE STEAK
Once the steak has rested for at least 5 minutes, it’s ready to serve. It might take some practice but you’ll be able to perfectly grill tender Ribeye steak to any temperature you like. You’ll love them and you’re guests will ask you who REALLY cooked them 🙂
If you ask any butcher what their favorite steak is, they’ll probably tell you the ribeye because the results are just tremendous. And as you can see in this recipe video it’s so easy to make right at home.
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